After two decades of working and leading kitchens in Tel Aviv (Kardo, Tsouania, Raisa, Fomo, and Farouk Bashuk), I decided to take the craft of the kitchen to a more personal place.

I returned to live in the house that belonged to my grandparents, on the farm where I was born and raised in Kfar Neter. From here I create unique dishes that embody the experiences I have gained and the techniques I have acquired along the way. A desire for precision and a desire to create on the plate the special experience I want people to have when they encounter my food led me to work with limited clients at private events. I am always on a culinary quest.

As I like to explore different cuisines and styles, I can combine ingredients from distant lands into one tasting menu in a surprising way. Although there is no field in the kitchen world that is not close to my heart, my greatest passions are reserved for the sea, the vegetable fields, doughs, baking, and pasta. Beyond the mixing of culinary styles, my dishes are characterized by intense flavors and rely on the use of fermentation, aging of ingredients, and pickling. This creates a sensation of umami, a round mouth that stimulates all the senses.

Whether it's an intimate family event, a large family celebration or a work event, I aim to create an amusement park of flavors for you that will leave you curious and talking about it the next day. I believe that this is not just a feast, but an artistic performance.